Over-The-Rainbow Chard Salad With The Prettiest Pink Dressing

• For the salad
• 1 Bunch of rainbow or red Swiss chard
• 1 apple of your choice
• 1 Lemon, juiced
• 1/2 cup Shelled edamame beans
• 1/3 cup Frozen peas, thawed
• Pickled chard stems
• Parmesan shavings to taste
• 1/2 cup Red wine vinegar
• 1/4 cup Sugar
• For the dressing:
• 3 Tablespoons vinegar used for pickling
• 2 Teaspoons creme fraiche
• 3 Tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste

1. Remove the chard leaves from the stems and slice the leaves into thin ribbons. Set aside.rnSlice the stems. Dissolve the sugar in the vinegar over medium heat, remove from the heat and add the chard stems. Allow to cool.
2. Halve and core the apple. Very thinly slice the apple and sprinkle the slices with the lemon juice. Place in a bowl.
3. Add the edamame, peas and pickled chard stems to the bowl. Top with the chard leaves . Pour the dressing over the salad to coat and very gently toss. Add Parmesan shavings according to your taste and serve.

salad, chard, apple, lemon, edamame beans, frozen peas, chard stems, parmesan shavings, red wine vinegar, sugar, vinegar, creme fraiche, extra virgin olive oil, salt

Taken from food52.com/recipes/26421-over-the-rainbow-chard-salad-with-the-prettiest-pink-dressing (may not work)